Preheat your oven to 425 degrees and line a sheet pan with parchment paper.

Wash and scrub the sweet potatoes to remove any dirt, then pat them dry with a paper towel. Poke a few holes all over the potatoes with a large fork and place them on the prepared pan. Rub the potatoes with olive oil.

Bake for 40-60 minutes or until the potatoes are soft and tender in the center.

While the potatoes bake, add the chopped pecans, brown sugar, flour, and cinnamon to a large bowl. Cut the cold butter into the streusel mixture until it's fully combined and crumbly. Cover and place the streusel in the refrigerator until ready to use.

Once the potatoes are done, cut them in half length-wise and arrange them on the same sheet pan. Scoop out the insides, leaving a thin layer in each potato, and add the insides to a mixing bowl. Add the butter, maple syrup, cinnamon, and salt, and mix until combined.

Spoon the filling evenly into each potato half and sprinkle the chilled pecan streusel over the top.

Lower the oven temperature to 350 degrees and bake for 20-25 minutes or until the streusel is crispy and the potatoes are warm.

Serve immediately.